ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Aug 14, 2026
Pass
1 recorded violation
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Broken and incorrect thermometers ( hot holding thermometer in cold case) placed inside meat and cheese display case.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Santa Clara County Department of Environmental Health, Aug 14, 2026 · Original Source
Routine Inspection
Oct 2, 2025
Pass
3 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Unable to locate thermometer inside display case for salads. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Measured several items in left-hand display case at above 41F (pasta salad 46F, potato salad 46, egg salad 46, seafood salad 46). Per PIC items were placed there less than 1.5 hours prior to inspection. [SA] Items were time marked and will be thrown away at the 4 hour mark.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.